Potato Aligot
Ultra rich, creamy, luxurious, this cheesy potato Aligot is going to be your next favorite potato side dish to pair with sausages, roast meats and veggies.
Ingredients
- 3 potatoes large
- 1 cup heavy cream
- 1 stick butter unsalted
- 1 cup mozzarella
- 1.5 cup cheddar
- 2-3 garlic
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Peel and chop potatoes into 1 inch cubes and boil until fork tender.
- Drain and use a ricer or potato masher to mash the potatoes.
- Add to a saucepan along with the butter and heavy cream. Cook on low heat.
- Add in the seasonings, garlic and thyme. Continue cooking on low heat, stirring occasionally.
- Add in both the cheeses once the mixture starts coming together.
- Cook until the cheese has melted and the mixture looks smooth and stretchy.
Notes
- Cook over low heat to get that signature Aligot stretch. Once you add the cheese, stir steadily and let it melt slowly so the fat and proteins emulsify into a smooth, elastic mixture.
- Drain the potatoes well and return them to the pot for 1 minute to steam off excess moisture. This also helps prevent a watery Aligot.
- Keep the heat low once you add the heavy cream. High heat can cause the mixture to split or turn oily.
- Add the cheese gradually, stirring constantly, so it emulsifies into the potatoes and becomes glossy and stretchy instead of clumpy.
- If the Aligot mixture seems to be too thick, add a splash of milk or heavy cream to loosen it up.
Nutrition
Calories: 1173kcalCarbohydrates: 64gProtein: 42gFat: 85gSaturated Fat: 51gPolyunsaturated Fat: 4gMonounsaturated Fat: 21gTrans Fat: 0.1gCholesterol: 263mgSodium: 961mgPotassium: 1584mgFiber: 7gSugar: 7gVitamin A: 3031IUVitamin C: 66mgCalcium: 1008mgIron: 3mg
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